Salmon & Shrimp Green Curry

This was a slapped together weeknight meal. A challenging experiment in how to best use up some of the old produce that has been lurking in the back of the refrigerator along with the half a bag of shrimp and single salmon steak that has been taking up valuable freezer space. Unfortunately, one of lurking produce items was a purple carrot which proceeded to tinge my beautifully green curry pink. Lesson learned. Purple carrots may look pretty, but do not boil them into sauces or soups.

Ingredients:

4 green Scallions

2 cloves Garlic

1 seedless Jalapeño Pepper (for a spicier curry you can incorporate the seeds, and if you have access to Thai chili use one of those)

Directions:

Sear the salmon in the bottom of a hot stew pot that has been lightly coated in olive oil.

Remove the salmon, and set it aside.

Pour the blended sauce into the stew pot, and allow it to cook for about 15-20 minutes. If it cooks down too much add a little bit of water to the sauce.

Add the vegetables to the sauce. Allow them to cook for a minute or two.

Add the shrimp and salmon.

Cook for a further 6-8 minutes.

Serve on rice, and garnish with fresh thai basil.

Tip: For a more refined version of this dish cook the salmon, shrimp, and vegetables separately and only place them in the curry sauce right before serving. They each have different cooking times (including each different vegetable) which makes it hard to balance cooking them all in a single stew pot. Since I was aiming for expediency over refinement this time around, and my ingredients were slightly subpar (frozen seafood is never as good as fresh seafood), I went for the one pot method. The flavors were all there, but the textures were not perfect… they were fine… but not perfect.